The Institute developed and promoted improved storage cribs for maize through field demonstrations in various districts, to help reduce post¬harvest losses. Simple hand shellers were also introduced to farmers.

The Institute contributed to agricultural development through screening and selection of improved varieties of cereals, legumes, and root and tubers for anti-nutritional factors and suitability for processing and local dish preparation. This is in support of the varietal development activities of the agricultural based Institutes of the CSIR.

The Food Research Institute has developed and promoted bambara processing and utilization technologies for improved food security and livelihood of poor households in the Gushiegu-Karaga, Tolon-Kumbugu, Savelugu-Nanton districts, and the Tamale municipality in northern Ghana. The technology has been transferred to two entrepreneurs as well as 219 women engaged in micro-scale bambara processing in the four districts. Over 370 women have been exposed to household application of the technology through field demonstrations.

Recipes and Recipe Manuals have been developed for diversified uses of sweet potatoes,cassava,soybean, cowpea and maize. The Institute has trained community bakers in Agona Nkwanta, Ahanta West District of the Western Region on the use of cassava, sweet potato and cowpea flours. There has also been training of kitchen staff of senior high schools, Ghana Prisons Service and commercial bakers in composite bread making using high quality cassava flour. These has enhanced the utilization of the various commodities for increased agricultural production and food security.

The Institute has sourced funds through collaborative projects to set up cassava processing plants for various cassava producing communities in the country. This is greatly enhancing the scale of cassava processing and reducing post-harvest losses. Four cassava-processnq units have been established for beneficiary communities in Mantsi (Greater Accra), Doblo-Gonno (Greater Accra), Brofoyeduro (Central Region), and Beposo Nkran (Western Region). With the strengthening of the technological capacities of the four cassava producing communities in processing, production levels have increased and income generation enhanced. Effective Management systems have been established and this has led to sustainability of the operations. Again, several Cassava Flour Pilot Plants have been established in various districts. Two of such Pilot Plants are fully operational throughout the year at Amanase near Suhum and Adidwan near Asante Mampong. In addition the Institute has been able to construct a total of 52 improved gari production stoves for various beneficiary groups in the Greater Accra, Eastern, Brong-Ahafo and Northern Regions of the country.

A number of potential local entrepreneurs have been trained in technologies developed by the institute. These technologies include, fish smoking, fruit and vegetable processing, salt Iodation, mushroom production, cassava processing, soy milk and soy flour production etc. Most of the trainees have set up businesses based on the technologies and are producing to meet the needs of both the local and export markets. The result is that jobs have been created, foreign exchange is earned and the livelihoods of people improved. Notable among some of these entrepreneurs are: Elsa Foods, Gracem Enterprise, Darkruby Enterprise, and Ebenut.

• The Institute has assisted various enterprises with appropriate technologies to produce shelf-stable agbelima flour on commercial scale. The enterprises include Elsa Foods, Praise Export Services and Neat Foods.
• Development and Application of HACCP Systems for Food Quality Assurance: Hazard Analysis Critical Control Point systems have been developed for traditional small- and medium-scale enterprises to enhance competitiveness in international trade.
• Development and transfer of improved rice post-production and marketing technologies to enhance rural livelihoods in Northern Ghana: Improved rice post-production and marketing systems have been developed and transferred to enhance rural livelihoods in northern Ghana. This project is helping to reduce rice imports through the development of the Rice Industry for improved quality product. Promotional strategies to introduce suitable technologies and practical solutions for the improvement of locally parboiled rice have been developed, with a view to increasing the income of all stakeholders in the production chain and improving product quality and safety, making the local rice more competitive.
• Mushroom Cultivation: The Institute has been involved with training and extension activities for the general public, entrepreneurs and individuals on mushroom cultivation and spawn production. Technologies such as production of mushrooms from rice by-products and the use of elephant grass and thatch for the production of edible and medicinal mushrooms. Not less than 300 participants have been trained within the past five years. Most of the trainees have established small-scale mushroom farming units with spawn provided by the Institute. On-site training programmes have also been conducted for participants in the Volta, Ashanti, Eastern and Central Regions of Ghana within the period. The Institute also assisted the Christian Rural Aid Network (CRAN) to set up a compost bag unitat Woete in the Volta region.
• There have been the development and promotion of technologies for production of High Quality Cassava Flour and glucose Syrup from Cassava: Technologies have been developed and transferred to facilitate a sustainable uptake of cassava as an industrial commodity. Significant among these are the technology for the production of high quality cassava flour (HQCF) and the adapted and fine-tuned technology for the production of glucose syrup from the HQCF for use in the manufacture of biscuits, confectionery, soft drinks and other food products. The Amasa Agro Processing Company and Rodmends Company Ltd are now producing the HQCF for use by Western Veneer and Lumber Company Ltd. in Takoradi and Oti Saw Mills in Sunyani in place of imported wheat flour for plywood manufacture. Afrimart is producing the glucose syrup for Long Life Confectionery for manufacture of biscuits and sweets. Hitherto, no industry in Ghana produced glucose syrup and, before this innovation, over 500 metric tons of glucose syrup was imported annually into the country for use in various industries.

Food safety awareness has been created through screening of raw and processed foods for mycotoxins, heavy metal contamination, agrochemical residues, pathogens etc., and advice given on preventive measures.

The extent of hazards from heavy metals and microbiological contamination in street foods in Accra has been evaluated and the sources of some of the heavy metal and microbiological contaminations identified. Economically viable and socially acceptable control measures for reducing the hazards to acceptable levels have been determined and verified. Consultative document on street foods has been completed and disseminated to lawmakers/ regulatory bodies, enforcement agencies, NGOs and other appropriate ministries.

The nutritional and health status of some farming communities have been improved through development and extension of household legume processing and utilization technologies. There has also been a fortification programme with premix of cereal flour and micronutrients in 12 rural communities in the Upper East, Upper West and Northern regions of Ghana.

In collaboration with other scientists from Germany and Nigeria, the Institute has been able to isolate and identify an organism that is able to break down aflatoxin.